12 (about 200g) McVitie's Dark Chocolate Digestive Biscuits
250g milk chocolate
Direction
Pour 1/2 of the cream into a large bowl. Use electric beaters to beat until soft peaks form.
Place the ricotta, icing sugar and vanilla bean paste in a large bowl. Use electric beaters to beat until smooth and well combined (see note). Transfer 1/2 the ricotta mixture to a small bowl. Add the marsala to the large bowl of ricotta. Beat until well combined. Add the chocolate hazelnut spread to the small bowl of ricotta. Beat until well combined.
Fold 1/2 of the whipped cream into the plain ricotta mixture and the remaining 1/2 into the chocolate ricotta mixture. Clean the beaters and whip 160ml (2/3 cup) of the remaining cream until soft peaks form.
Arrange 9 dark chocolate biscuits, chocolate-side down over the base of a square 20cm (base measurement) 1.5L (6 cup) capacity dish, trimming the biscuits to fit and to fill up most of the gaps. Spread the plain ricotta mixture evenly on top. Top with 9 milk chocolate biscuits, chocolate-side down. Spread the chocolate ricotta mixture evenly on top. Top with the whipped cream and spread evenly. Place in the fridge for 2 hours or overnight.
Cut 50g of the milk chocolate into coarse shards. Chop the remaining chocolate and place in a small microwave-proof bowl with the remaining cream. Heat in the microwave on HIGH for 30 seconds. Stir and repeat until the mixture is smooth and well combined.
Break half of the remaining milk and dark chocolate biscuits into coarse pieces. Chop up the rest. Spoon some of the chocolate sauce over the whipped cream and top with the biscuit and chocolate shards. Serve with the remaining chocolate sauce on the side.
